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Wednesday, October 27, 2010

Recipe for Spicy Lime Coleslaw

I think I made this Spicy Lime Coleslaw at least three times before it ever occurred to me that it might be a recipe people would like to see on the blog. It started as just a variation of Spicy Mexican Slaw with Lime and Cilantro, but I didn't have cilantro so I just left it out. The next time I made this as a quick side dish for dinner, I had a bag of shredded carrots in the fridge so I threw some of those in with the cabbage, green onions, and spicy lime dressing. I loved this combination with the carrots so much, I almost didn't miss the cilantro. And I know there are some people who (gasp) don't like cilantro, so they'd never show the slightest interest in a recipe with cilantro in the title. This spicy lime coleslaw is just for you if you're one of those cilantro-averse people, but even if you like cilantro I bet you'll love this version of the salad as well.

This is a perfect recipe to chop up the cabbage, carrots, and green onions on the weekend and keep a bag of it in the fridge, but don't mix on the spicy dressing until just before you serve it or the red cabbage will make the whole salad turn pink. If I was still making lunches for school, I'd have a bag of the cabbage mixture in the fridge with little containers of dressing, ready to mix in right when I ate the salad.

Grate 1 cup carrots (or use pre-shredded carrots like I did and give them a few chops. I liked the coarser matchstick carrots from a bag in this, but grated or finely chopped carrots would also be fine.

Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.) Slice green onions and put carrots and green onions in the bowl with cabbage.

Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)

Salad can be prepared to this point and kept in the fridge until you're ready to serve it (even for a few days if it's in a sealed container or bag with the dressing in a separate container.)

Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.

Due to the carrots included in the mix, this salad would be for phase 2 or 3 of the South Beach Diet. (Thanks to a sharp-eyed reader named Wendy who noticed when I first had it labeled wrong.) You can make the salad with partly full-fat mayo, but if you're actively trying to lose weight it would be best to make this with all light mayo. It will still taste great!

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24 comments:

Giuliano loves coleslaw and I'm always meaning to get around to making it! Thank you for the inspiration. This looks like the perfect picnic recipe. Also, as for one to whom cilantro tastes like soap, thank you. I keep trying to like it, but it doesn't like me.

Lael, you're welcome. I do realize that the anti-cilantro thing is not just something where you get over it! I've even heard it's a genetic trait to have the anti-cilantro gene. So if you don't like cilantro, this salad is for you.

Oh dear, I really have no idea where I got that plate. I have so many plates and bowls that I buy at thrift stores and discount kitchen stores for shooting photos that I can't remember where this one came from, sorry.

Just started phase 1 today :) Used recipes from your blog...all so good!! About the carrots...I was hoping you were going to tell me it had been changed and carrots were now allowed in phase 1 :) This slaw is so beautiful!! Can't wait to try it! Thanks for all you do...your blog is wonderful!!

As a Texan, I had never eaten pork barbecue sandwiches with coleslaw until a couple of years ago, and have loved them since (not as much as brisket, of course). This looks absolutely perfect for my next endeavor!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

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